Categories: Breads 
      Yield: 4 servings 
  
      1 c  Unbleached Flour, Sifted 
      2 ts Baking Powder 
    1/4 ts Salt 
    1/4 ts Ground Cinnamon 
    1/4 c  Vegetable Shortening 
    2/3 c  Sugar 
      1    Large Egg 
    1/2 c  Canned, Mashed Pumpkin 
      2 tb Milk 
  
  Sift together flour, baking powder, salt and cinnamon; set aside. Cream 
  together shortening and sugar in mixing bowl until light and fluffy, using 
  electric mixer at medium speed.  Beat in egg. Combine pumpkin and milk in 
  small bowl.  Add dry ingredients alternately with pumpkin mixture to 
  creamed mixture, stirring well after each addition. Spoon batter into 
  paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 
  degree F. oven 20 minutes or until golden brown.  Serve hot with butter and 
  homemade jam.